In the bowl of a stand mixer, combine all cake ingredients and mix on low about 30 seconds. Increase the speed and mix 2 minutes.

Pour into prepared pan and bake for 30-35 minutes or center tests clean.

Allow cake to cool on wire rack.

Frosting directions:

Using a wooden spoon or hand mixer, mix the frosting and crumbs until moist and well combined.

Form into balls (I made 36).

In a microwave safe bowl, combine chocolate chips and shortening, microwave in 30 second interval, stirring as needed, until melted and smooth.

Dip cake balls into chocolate, and using a slotted spoon, fork, or one of those Easter egg dye dippers (some people prefer to use a toothpick, but this never works for me) coat the cake ball entirely in chocolate and allow to set on a foil or parchment-lined baking sheet. (Dipped cake balls can be placed in the freezer of refrigerator to speed up the chocolate setting).

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